- Basic - Employee with no hair restraint while engaging in food preparation. In sushi line **Corrected On-Site**
- Basic - Food stored on floor. In prep area rice In hallway cooler with raw salmon and raw tuna
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Making sushi rolls with bare hands in sushi line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in sushi display reach in cooler number 1:next to glass reach in cooler found all items in 45°f : raw tuna fish ,raw salmon ,cream cheese ,shrimps ,white fish,crab all items placed under ice to bring temperature control to 41°f or below
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. 3 front line sushi employees
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Inside ice machine
- Basic - Interior of microwave soiled with encrusted food debris. In front line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Imitation crab
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 4 front line employees making sushi rolls with bare hands
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop rice **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. 2 doors reach in cooler exterior **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ac vents above prep area **Warning**
- Basic - Food stored on floor. In walkway salmon fish and picketed ginger **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both sushi display coolers in front line **Warning**
- Basic - Nonfood-contact equipment in poor repair. Ice machine lid missing **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Left in room temperature ,must be discarded at 3 pm **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon ,tilapia ,eel **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. For cooked sushi rice must be discarded at 3pm **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. For eel using for sushi **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For cooked sushi rice **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked sushi rice in front counter **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in 4-7-13 **Warning**
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Rice
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Critical - Observed food stored on floor. Onions, Kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Front Counter
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Front counter
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee wash hands with no soap.
- Observed employees with no hair restraint.
- Critical - Observed food stored in a prohibited area. Passage, Repeat Violation.
- Critical - Observed food stored in a prohibited area. Rice, Passage. Repeat violation
- Critical - Observed food stored on floor. Cucumbers, Passage, Repeat violation
- Critical - Observed food stored on floor. Fish, Passage, Repeat Violation.
- Critical - Observed food stored on floor. Lettuce. Kitchen. Repeat violation,
- Observed ice scoop with handle in contact with ice.
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4/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored in a prohibited area. Avocado. Passage
- Critical - Observed food stored on floor. Lemons, Passage
- Critical - Observed handwash sink used for purposes other than handwashing. Employee washing utensils, Kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Front Counter
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen
- Observed hole in wall. Behind reach in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Sushi rice, Front Counter
- Critical - Observed toxic item improperly stored. Spray paint, enamel wood glue. On top hot water heater
- Observed unnecessary items on the premise. tools
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Reach In Cooler
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Rice, Front counter
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Rice, On top off dry storage racks
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Fish, On top of dry storage rack
- Critical. Observed food stored in ice used for drinks. Fuze Peach mango, Ice machine Corrected On Site.
- Critical. Observed food stored in a prohibited area. Rice, Passage way
- Critical. Observed uncovered food in holding unit/dry storage area. Fish, On top of dry goods storage rack
- Critical. Observed uncovered food in holding unit/dry storage area. Rice, On top of dry goods storage racks
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored in a prohibited area. Rice, Passage
- Critical. Displayed food not properly protected from contamination. Rice, NO TIME IN LIEU OF TEMPERATURE RECORD
- Critical. Observed food stored on floor. Onions, Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Front Counter
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. Front Counter
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired certificate This violation must be corrected by : 5-25-10.
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3/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored in a prohibited area. Rice, In passage
- Critical. Observed food stored in a prohibited area. Soup Base, In passage
- Critical. Observed food stored on floor. Cabbage, Kitchen
- Critical. Observed food stored on floor. Cucmbers, Kitchen
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3CS
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expire This violation must be corrected by : 10-6-09.
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8/6/2009 | Routine - Food | Warning Issued |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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